This Paleo Vegan Cinnamon Roll Ice Cream is rich, creamy, and the perfect cool treat. A smooth base with a sweet cinnamon swirl. It’s dairy free, egg free, and naturally sweetened.
This is, by far, the creamiest ice cream I have made and incredibly delicious! I love using dates to sweetened ice cream. I’ve done it with my Paleo Butter Pecan Ice Cream and Paleo Cookie Dough Ice Cream. It makes the ice cream creamy and not freeze as hard. This version takes it to the next level with cashew butter added and makes it even more creamy.
Vegan and Paleo Ice Cream
Full fat coconut milk is the base of this ice cream. Because of the cinnamon and cashew butter, there is no coconut taste. I know sometimes people are worried about that. Since it’s dairy free and naturally sweetened that makes it paleo. Since no eggs or animal products are used, it’s vegan as well.
Churn vs No Churn
I made this ice cream twice, once with an ice cream maker and once without. Both work which is great if you don’t have an ice cream maker. The one thing that is different is it’s not as pretty if you don’t churn it. I let the mixture chill in the fridge and then mixed in the cinnamon swirl and it just doesn’t swirl as good. If you don’t care about looks then it doesn’t matter, it still tastes great and is one less step.
Best Nut Butter for Ice Cream
Cashew butter is used for the base of this ice cream which adds creaminess and richness. I made it with almond butter as well and it’s just not as good. Almond butter has a stronger flavor that comes through. It’s still good, but I do recommend the cashew butter first. My favorite cashew butter is Georgia Grinders and you can use code Jessica20 for a 20% off on their site.
Almond butter is used in the cinnamon swirl and that works perfect. The cinnamon overpowers the almond taste.
I know you will love this paleo vegan cinnamon roll ice cream because it’s creamy, rich and so delicious. Here are some more ice creams to try.
- Paleo Pumpkin Ice Cream
- Vegan Paleo Butter Pecan Ice Cream
- Paleo Mint Chocolate Chip Ice Cream
- Vegan Paleo Cookie Dough Ice Cream
I have this Cuisinart Ice Cream Maker and love it. I’ve had it for 4 years and it still works great.
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Paleo Vegan Cinnamon Roll Ice Cream
Ingredients
Ice Cream
- 2 14.5oz cans full fat coconut milk
- 1 cup pitted dates
- 1/4 teaspoon salt
- 3/4 cup cashew butter
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
Swirl
- 1/4 cup runny almond butter
- 1/4 cup maple syrup
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
Instructions
Ice Cream Maker Instructions
- Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
- In a small sauce pan, warm 1 can of coconut milk and dates over medium heat for about 5 minutes to soften the dates. Add to a blender with the other can of coconut milk, cashew butter, vanilla and cinnamon. Blend until smooth. Pour into a glass container and chill in the fridge for at least 4 hours.
- Pour the cooled mixture in your ice cream maker and follow manufactures direction on churning. Mine took 10 minutes to churn.
- While ice cream is churning, prepare a loaf pan. Line it with parchment paper and cut away any excess that hangs too far over. Also make the cinnamon swirl. In a small bowl or glass measuring cup, combine the almond butter and maple syrup. Warm in the microwave for 30 seconds so it thins out. Stir in the cinnamon and vanilla and mix well.
- Scoop ice cream into pan and spread evenly. Scoop cinnamon layer on top and swirl with a butter knife. Place in the freezer for 4 hours to harden or eat right away for soft serve consistency.
No Churn Instructions
- In a small sauce pan, warm 1 can of coconut milk and dates over medium heat for about 5 minutes to soften the dates. Add to a blender with the other can of coconut milk, cashew butter, vanilla and cinnamon. Blend until smooth. Prepare a loaf pan by lining it with parchment paper and cut away any excess that hangs too far over. Pour mixture into the loaf pan and chill in the fridge for at least 4 hours.
- Make the cinnamon swirl when ready to take the ice cream out of the fridge. In a small bowl or glass measuring cup, combine the almond butter and maple syrup. Warm in the microwave for 30 seconds so it thins out. Stir in the cinnamon and vanilla and mix well.
- Scoop cinnamon layer on top and swirl with a butter knife. Place in the freezer for 4 hours to harden. This method is not as pretty and may not swirl as well, just try to mix it as evenly as possible. Let sit at room temperature for 10 minutes to soften a little before scooping.
Nutrition Information
Ilene says
OK…how is this sooo creamy? Just from the dates? I have tried many paleo/GF recipes for ice cream trying a little of this and a little of that to keep it from getting icy…but dates? I am in love, this is the BEST dairy free ice cream EVER…and I’ll be trying all your other varieties as well!! Can’t wait to taste some after dinner!! Thank you!
Jessica DeMay says
You’re welcome and I’m so glad you love it! It IS so creamy and I think it’s a combination of the dates and cashew butter. Thanks for the great feedback!
Suzi says
Making this for someone with a cashew allergy…can you use almond butter instead?
Jessica DeMay says
Yea, of course!